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GourmetGrrl Bites
GourmetGrrl.com: Food with 'tude
October 19, 2005
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Forbidden fruit? Pomegranates arrived in grocery stores this month, and whether it's their deceiving exterior or their forbidden reputation (think Adam & Eve - that was a pomegranate, not an apple), we just can't stay away from 'em.

Cin Cin!
GourmetGrrl, aka Laura Holmes

Grrl with Shaker
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Pretty in Pink. Forget the cranberry; we love the tart taste of pomegranate in a cocktail - especially with bubbly, or if you're that sort of grrl, vodka. Both are sure to liven up any old holiday party.

You can find pomegranate juice in almost any supermarket these days; the most common brand is "POM Wonderful." (The word Wonderful refers to a variety of pomegranate.) Or just juice your own.

And a little cocktail trivia: grenadine syrup, the pink stuff in Shirley Temples, used to be made from pure pomegranate juice, but sadly it's now mostly corn syrup.

POMEGRANATE BELLINI
4 ounces Champagne or sparkling wine
1 ounce pomegranate juice

Pour the bubbly in a Champagne flute and add the pomegranate juice. Garnish with a few fresh pomegranate seeds.
Serves 1

THE POM POM (POMEGRANATE MARTINI)
2 ounces pomegranate juice
2 ounces vodka
1/4 ounce simple syrup

Shake ingredients together in a shaker and serve in a chilled martini glass. Garnish with a few fresh pomegranate seeds.
Serves 1

Shortcuts
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Fab Fall Fruit. Pomegranates are not your average fruit. A Persian native, the pomegranate has been celebrated by many cultures, including the Romans and the Chinese, and represents fertility, hope, and invincibility, among other things.

Pomegranates have two edible parts - the seeds and the juice. Ah, the seeds: there are 840 seeds in each pomegranate. The easiest way to remove the seeds is to cut the pom in half and throw the halves in a bowl of cold water. Soon the white parts will float to the top and the seeds will sink to the bottom. (One whole pomegranate yields about 1/2 to 3/4 cup of seeds.) Throw the seeds over salads or over vanilla ice cream; they add a surprising little bite.

The juice can be drunk straight, added to cocktails, reduced to glaze meats, or made into sorbet. (One whole pomegranate yields about four ounces of juice.) The juice contains more antioxidants than green tea or red wine and is loaded with Vitamin C so you'll get your daily dose of vitamins.

Pomegranate Primer:
• Look for dark red fruit that are heavy for their size - the heavier it is, the more juice it contains. Pomegranates are not a fruit that will ripen once picked, so you're stuck with what you've got.
• Store 'em on the counter for up to one week or in the 'frig for up to two months. (You can also freeze the seeds and the juice for up to 6 months.)
• If pink isn't your color, put on a pair of rubber gloves and an apron before you start messing with pomegranates; the juice will permanently stain you and your tupperware. (We read somewhere about a pomegranate farmer who commented, "You should eat those in a bathtub naked, they sure stain." Oh my.)
• Pomegranate season is October to January, so don't dilly-dally.

Grrl with Knife
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What better recipe to serve with pomegranate cocktails than a pomegranate dip? A twist on the classic olive tapenade, this sweet and savory recipe uses both pomegranate seeds and pomegranate molasses.

POMEGRANATE & FIG TAPENADE
6-8 ripe fresh figs, stemmed and halved
2 tablespoons olive oil
1/2 cup pitted Kalamata olives, coarsely chopped
1/2 tablespoon capers, drained
2 1/2 teaspoons pomegranate molasses*
Salt and freshly ground pepper to taste
1/2 cup walnuts, toasted and coarsely chopped

Place the figs on a baking sheet, cut side up, and brush them with about 1 tablespoon olive oil. Broil until figs are lightly browned at edges, about 2-3 minutes. Set aside to cool.
Combine figs, olives, capers, and pomegranate molasses in a food processor. Using the pulse button, coarsely chop figs and olives with several pulses. With the motor running, add remaining 1 tablespoon oil. Season to taste with salt and pepper. Transfer to a bowl.
Stir in the walnuts and the pomegranate seeds. Let the tapenade stand for 1 hour at room temperature to blend flavors. Serve with sliced baguette or fancy crackers and an ounce or two of goat cheese. (You can make the dip up to 2 days ahead; just be sure to serve it at room temperature.)
Makes about 1 1/2 cups
*Pomegranate molasses is a thick pomegranate syrup that's available at Middle Eastern markets and some supermarkets; it's not actually a molasses - it just has a molasses consistency. A 10-ounce bottle of Cortas brand pomegranate molasses from Lebanon can be found at Adriana's Caravan in New York's Grand Central Station for $5.95 Adriana's has every obscure Mediterranean ingredient known to man, and they do Internet orders: www.adrianascaravan.com.)